I didn’t make anything new for Easter dessert, but I thought it was worth a quick post to recap my little changes to this Butterscotch Cream Pie. Instead of the pastry crust I used on the first version, this time I used a graham cracker crust, which held up nicely, and didn’t get soggy like my first attempt.

I think this pudding has sparked an obsession. Who knew something so delicious is honestly so easy, and made with ingredients that I pretty much always have in the kitchen? The butterscotch pudding is once again topped with whipped cream, and I sprinkled a chopped Skor bar over the top for some crunch.  There wasn’t all that much left over.

Even my 3 year old niece ate a whole slice all by herself. I also made some chocolate chip cookies and added in Easter M&Ms, which she had her eye on as well.

Tangent alert! My brother Chris is forever taking about Strawberry Pie, which my Mom used to make all the time when we were growing up, and was a heinous concoction of strawberry Jell-O mixed with Cool Whip. He loves it and still asks for it.  Anyway, this Butterscotch Cream Pie had him remembering another dessert Mom made, that we think she just called Skor Bar Dessert. We think it also had a graham cracker crust, and was filled with some creamy mixture (vanilla pudding with Cool Whip?) and chopped Skor bars, and the whole thing was frozen, and you let it melt a bit before serving. Mom’s trying to dig up the recipe, and I’m going to see if I can make an all natural, sans edible oil product version this summer.

So with that tangent over, I hope everyone enjoyed the Royal Wedding yesterday! Wait until you see the cookies I made!

Butterscotch Cream Pie 2.0

– Follow the recipe on the box of graham cracker crumbs for your crust

– Follow the original recipe for the butterscotch pudding

– Let filling chill in crust over night

– About an hour before serving, whip the cream and spread over top, chop up Skor Bar and sprinkle on top